bartender

commis chef

executive assistant to general manager - luxury five star hotel - 1 Jobs in United Arab Emirates

executive assistant to general manager - luxury five star hotel - 1

personal assistant Jobs in United Arab Emirates

personal assistant

waiter/waitress Jobs in United Arab Emirates

waiter/waitress

demi chef de partie

Be Healthy Cloud Kitchens

<p>We&rsquo;re looking for a dedicated and enthusiastic Demi Chef de Partie to enhance our culinary team. The successful candidate will support daily kitchen operations, delivering high-quality, consistent dishes while upholding strict hygiene standards.</p><p>Key Responsibilities</p><p>- Assist the Chef de Partie with food preparation and managing assigned kitchen sections.</p><p>- Cook and plate dishes in line with standardized recipes and presentation guidelines.</p><p>- Ensure proper storage, handling, and labeling of ingredients to maintain freshness and safety.</p><p>- Keep your workstation clean, organized, and compliant with hygiene protocols.</p><p>- Adhere to food safety regulations and kitchen operational procedures.</p><p>- Monitor inventory levels and report any shortages to supervisors promptly.</p><p>- Maintain quality standards while minimizing food waste.</p><p>- Work collaboratively with the team to ensure efficient and timely kitchen operations.</p><p><b>Qualifications &amp; Skills</b></p><p>- Prior experience in a comparable role within a high-volume kitchen setting.</p><p>- Solid knowledge of fundamental cooking methods and kitchen equipment use.</p><p>- Culinary training or certification is advantageous.</p><p>- Understanding of food safety and hygiene practices (e.g., HACCP).</p><p>- Strong communication and collaboration skills.</p><p>- Ability to thrive in a fast-paced environment and handle pressure effectively.</p><p>Job Type: Permanent</p><p>Pay: AED2,200.00 - AED2,700.00 per month</p><p>Application Question(s):</p><ul><li>Which visa are you currently on &amp; when does it expire?</li><li>What is your specialization? Hot or Cold?</li><li>Are you ok to work in Mussafah, Abu Dhabi?</li></ul>

Demi Chef De Partie

Marriott International

<div><b>Additional Information</b><br>
<b>Job Number</b>26001855<br>
<b>Job Category</b>Food and Beverage &amp; Culinary<br>
<b>Location</b>Sheraton Sharjah Beach Resort &amp; Spa, Al Muntazah Street, Sharjah, United Arab Emirates, United Arab Emirates, 79797<br>
<b>Schedule</b>Full Time<br>
<b>Located Remotely?</b>N<br>
<b>Position Type</b> Non-Management<p></p><div><div><br>
<p><b>POSITION SUMMARY</b></p>
<p>Demi Chef de Partie</p>
<p>Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.</p><p><br>
</p><p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests&rsquo; service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p><p><br>
</p><p>PREFERRED QUALIFICATION</p>
<p>Education: Technical, Trade, or Vocational School Degree.</p>
<p>Related Work Experience: At least 3 years of related work experience.</p>
<p>Supervisory Experience: No supervisory experience.</p>
<p>License or Certification: None</p><p></p><p><br>
</p></div><div></div><p><i>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.</i></p><p></p><p>
When you join the Sheraton family, you become a member of its global community. We&rsquo;ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you&rsquo;re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be &lsquo;The World&rsquo;s Gathering Place&rsquo;. In joining Sheraton Hotels &amp; Resorts, you join a portfolio of brands with Marriott International. <b>Be</b> where you can do your best work, <b>begin</b> your purpose, <b>belong</b> to an amazing global team, and <b>become</b> the best version of you.</p></div></div>

Demi Chef de Partie

Bab Al Shams Desert Resort

<div></div><div><div>Demi Chef de Partie<br>
(18991)</div><br>
<div></div>
<div>Rare Finds is a diverse collection of resorts celebrating the individuality and unique identity of a destination, with a distinct ability to captivate the imagination, and bring to the forefront the essence of a place.</div>
<div>Authentic and captivating, Bab Al Shams Desert Resort is a truly magical destination, where expertly curated itineraries and bespoke entertainment are the beating heart of our legendary desert-based destination. Part of our unique Rare Finds collection, the essence of Bab Al Shams joins our guests together to discover the most soulful experiences and humbling journeys, set against Dubai&rsquo;s endless dunes and rich culture.</div><br>
<div></div>
<div><b>
About The Role</b></div>
<div>
Ensures the smooth running of the section and sees that all areas of the section and maintain the high standards of the hotel.</div>
<div><b>
Key Duties And Responsibilities</b></div>
<ul><li>Consistently offer professional, friendly, and proactive guest service while supporting Colleagues</li><li>Ensures consistency in preparing all food items for a la carte and buffet menus according to hotel recipes and standards.</li><li>Actively share ideas, opinions and suggestions in daily shift briefings</li><li>Ensures all kitchen Colleagues are aware of standards and expectations.</li><li>Liaises daily with Outlet Chefs to keep open lines of communication regarding guest feedback.</li><li>Completes daily checks of all mis -en-place to ensure freshness and quality standards.</li><li>Maintains the proper rotation of product in all chillers to minimize wastage/spoilage.</li><li>Has full knowledge of all menu items, daily features, and promotions.</li><li>Ensures the cleanliness and maintenance of all work areas, utensils, and equipment.</li><li>Follows kitchen policies, procedures, and service standards.</li><li>Follows all safety and sanitation policies when handling food.</li><li>Complies with hotel security, fire regulations, and all health and safety and food safety legislation.</li><li>Attends daily and monthly meetings with the sous chef and other meetings as requested by the executive chef.</li><li>Maintains good employee relations and motivates colleagues.</li><li>Keeps the section clean and tidy.</li><li>Makes sure night is covered and passes all information to the next shift</li><li>Follows HACCP controls.</li><li>Reports for duty punctually always wearing the correct uniform and name tag.</li><li>Projects always a positive and motivated attitude and exercise self-control.</li><li>Always maintain a high standard of personal appearance and hygiene.</li><li>Ensure that the Place of Work and surrounding area are kept clean and organized.</li><li>Maintains a good rapport and working relationship with staff in the Place of Work and all other departments.</li><li>Attends and contributes to all Departmental and Hotel Training staff meetings as scheduled and other related activities.</li><li>Undertakes all training provided by senior Chefs in good faith and diligence; as well as record such trainings for your future reference and improvement.</li><li>Supports the Departmental Training Function in the Department assigned.</li><li>Always provides a courteous and professional service.</li><li>Ensures a high standard of communication within his department and with other departments of both hotels.</li><li>Participates in providing and receiving constructive criticism concerning the Department and the Hotel as a whole, to improve efficiency, productivity, and guest service.</li></ul>
<div><b>
Experience &amp; Educational Requirements</b></div>
<ul><li>2-3 years in a similar role in a five-star hotel.</li><li>Basic Food Hygiene Certificate.</li><li>Hospitality School Certificate</li><li>Computer literate in Microsoft Windows applications an asset</li><li>Positive attitude</li><li>Good communication skills</li><li>Ability to work under pressure</li><li>Ability to work on own or in teams</li><li>Ability to make decisions</li><li>Ability to administer disciplinary action</li><li>Good product knowledge</li><li>Ability to produce checklists</li><li>HACCP control knowledge</li><li>Understanding Differences</li><li>Drive for Results</li><li>Organized and disciplined, dedicated and loyal (essential)</li></ul><br>
<div></div>
<div>Join a team that is warm,caring, connected and empowered to create truly unique experiences. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.</div></div>

Swissôtel

<div><b>Company Description</b><p><br>
&quot;Why work for Accor?<br>
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities.<br>
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/<br>
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS&quot;</p><b><br>
Job Description</b><br>
<ul><li>
The ability to motivate, supervise and be a role model for employees to follow and learn from.</li><li>
The ability to run the day to day operation of any area of the kitchen in the absence of Chef de Patrtie or senior Chef on duty.</li><li>
The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.</li><li>
The ability to distribute work equally to employees and follow up instructions as per hotel standards.</li><li>
The ability to expedite the &ldquo;food pass&rdquo; for a la carte restaurants.</li><li>
The ability to communicate and pass on information and confirm the comprehension of information (conduct kitchen briefings) with staff and ensure a smooth uninterrupted operation and service to our guests</li><li>
The ability to discipline and ensure the quality of employee's work in the absence of a senior Chef.</li><li>
The ability to act as a liaison between the Executive Chef, Executive Sous Chef and other senior Chefs and the line employees.</li><li>
The ability to create, prepare and present menu items and specials as well as recipe preparation and cost calculation.</li><li>
Possesses knowledge of basic butchering, portioning, preparation and storage of seafood, fish, pork, beef, chicken and other types of wild game and variety meats.</li><li>
The ability to prepare stocks and sauces, meats and seafoods.</li><li>
To report in the kitchen at your station at scheduled times regardless of beginning of shift or returning from meal break</li><li>
The ability to follow instruction and work closely with the senior chef, Executive Sous Chef and Executive Chef.</li><li>
The ability to work as directed on station of assignment under the appropriate Chef de Partie or senior chef.</li><li>
To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.</li><li>
To wear uniforms according to Swiss&ocirc;tel standards.</li><li>
The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with Swiss&ocirc;tel established guidelines and standards</li><li>
The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. &ldquo;First in First Out&rdquo; &amp; &ldquo;If you make the mess, you clean it up&rdquo;</li><li>
The ability to follow HACCP guidelines and municipality regulations at all times.</li><li>
The ability to follow clean as you go policy and keep work area clean at all times.</li><li>
The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.</li><li>
The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development.</li><li>
The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels</li><li>
The ability to maintain a cooperative working relationship with fellow employees</li><li>
The ability to perform other tasks or projects as assigned by hotel management and staff</li><li>
The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover SOP</li><li>
The ability to accommodate all food server's requests when possible regarding guest's dietary requirements, personal preference and requests</li><li>
The ability to handle and rotate food according to established procedures.</li><li>
The ability to maintain the work area and equipment in a safe and sanitary manner.</li><li>
The ability to maintain a positive attitude and a professional disposition.</li><li>
The ability to maintain a full line of communication with supervisors and fellow workers and all hotel associates.</li><li>
The ability to prepare and plate items (food orders) received from F&amp;B staff regardless of hand-written or computer printed media in a timely and accurate manner.</li><li>
The ability to work closely with the Chef de Partie or senior chef in preparing mise en place.</li><li>
The ability to check and complete mise en place pars in setting up the station.</li><li>
The ability to turn off all equipment ensuring no safety hazard has been left behind</li><li>
The ability to set up station properly and on time for each service period.</li><li>
The ability to make sure all food is prepared by recipes designated by the Chef de Cuisine or senior chef.</li><li>
The ability to make sure quality and quantity meets our standard.</li><li>
The ability to notify Chef de Cuisine or senior chef of any problems or complaints as when they arise.</li><li>
The ability to not leave your section without doing the final check.</li><li>
The ability to be able to work in another area when needed and take part in cross training when directed.</li><li>
The ability to be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor</li><li>
The ability to all food items for storage must be covered, dated and labelled according established guidelines, standards and checklists.</li><li>
The ability to be able to work unsupervised.</li><li>
The ability to be able to be flexible to the business demands and working hours.</li><li>
The ability to; throughout the working day switch off and clean oven tops, kitchen equipment and work areas as well as all work surfaces.</li><li>
The ability to be able to assist and direct the stewards with the daily cleaning tasks.</li><li>
Follow all kitchen regulations as outlined and directed</li><li>
Swipe in and out has to be done in uniform, not before being changed.</li><li>
Maintain strict adherence to the property's environmental protocols by driving resource efficiency across all functions, particularly through implementing measures for responsible energy and water consumption, reducing waste output, supporting sustainable purchasing decisions, and accurately contributing to required full compliance.</li></ul><br>
<b>
Qualifications</b><ul><li><br>
Experience in kitchen beneficial but not essential</li><li>Hands-on approach with a can-do work style</li><li>Commitment to delivering exceptional guest service with a passion for the hospitality industry</li><li>Ability to find creative solutions taking ownership for duties and tasks assigned</li><li>Personal integrity, with the ability to work in an environment that demands excellence</li><li>Experience of working with IT systems on various platforms</li><li>Strong communication skills</li></ul><b><br>
Additional Information</b><p><br>
Directly opposite to The Dubai Mall, the iconic Burj Khalifa, 10 minute walk to the Dubai Metro Station and within a few minutes&rsquo; drive to DIFC, World Trade Centre and just 15 minutes&rsquo; drive from Dubai International Airport, Swissotel Al Murooj is located in downtown Dubai, one of the city&rsquo;s favoured destinations for business or leisure.</p></div>

Accor

<div><div>Company Description</div><p><br>
&quot;Why work for Accor?<br>
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities.<br>
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/<br>
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS&quot;</p><div><br>
Job Description</div><p><br>
Ready for a sizzling career move? You will play a pivotal role in our kitchen working alongside a fantastic team. The food you prepare, cook, and serve makes our guests smile and want more.</p><p></p><p><br>
Key Responsibilities:</p><p>
Food Preparation: Assist in the preparation of ingredients, mise en place, and cooking under the guidance of the Chef de Partie.</p><p>
Cooking: Execute cooking tasks as assigned, ensuring that dishes are prepared according to the recipes and the hotel's quality standards.</p><p>
Station Management: Maintain and organize the assigned section of the kitchen, ensuring cleanliness, orderliness, and proper functioning of equipment</p><p>
Quality Control: Ensure the quality, taste, and presentation of dishes meet the hotel's standards before they are sent out to customers.</p><p>
Safety and Hygiene: Adhere to all food safety and hygiene regulations, including proper handling, storage, and disposal of food items.</p><p>
Menu Development: Assist in the development of new menu items, testing recipes, and suggesting improvements.</p><p>
Team Collaboration: Work closely with other kitchen staff to ensure smooth and efficient kitchen operations.</p><p>
Inventory Management: Assist in the monitoring of food inventory, placing orders, and managing stock levels.</p><p>
Training: Train and mentor junior kitchen staff, including Commis Chefs and apprentices.</p><p>
Adaptability: Be flexible and able to work in various kitchen sections as needed.</p><div><br>
Qualifications</div><ul><li><br>
Culinary school diploma or equivalent culinary training.</li><li>Previous experience in a similar role in a hotel or restaurant kitchen .</li><li>Knowledge of food safety and sanitation regulations.</li><li>Strong culinary skills and a passion for cooking.</li><li>Ability to work under pressure in a fast-paced kitchen environment.</li><li>Good communication and teamwork skills.</li><li>Attention to detail and a commitment to quality.</li><li>Flexibility in work schedule, including evenings, weekends, and holidays.</li><li>Currently in UAE and willing to join immediately will be an advantage.</li></ul></div>

Hilton

<div><p>Demi Chef de Partie (Syrian) &ndash; Levantine Cuisine (Oven &amp; Bread Section) - Franchise</p><b>
Job Requirements<br>
</b><br>
<p>We are looking for a motivated and skilled Demi Chef de Partie to support the kitchen team in the Oven and Bread Section of a Levantine cuisine operation. The ideal candidate will have hands-on experience with traditional Levantine breads and oven-based dishes, ensuring quality, consistency, and authentic flavors.</p><p><br>
Key Responsibilities:</p><ul><li><br>
Assist in preparing and baking Levantine breads
</li><li>Support oven operations including dough preparation, proofing, baking, and temperature control</li><li>Ensure proper portioning, taste, and presentation of baked items</li><li>Maintain cleanliness and hygiene of the oven and bread section</li><li>Follow recipes, kitchen standards, and food safety (HACCP) guidelines</li><li>Assist Chef de Partie and Sous Chef during service</li><li>Help with mise en place, stock rotation, and minimizing food waste</li><li>Participate in opening and closing kitchen duties</li></ul><b><br>
Work Experience<br>
</b><br>
<ul><li>Previous experience as Demi Chef de Partie or Commis in Levantine / Arabic cuisine preferred</li><li>Basic knowledge of dough preparation and baking techniques</li><li>Willingness to learn and grow in a professional kitchen environment</li><li>Ability to work under pressure in a fast-paced operation</li><li>Good teamwork and communication skills</li><li>Culinary qualification is an advantage</li></ul><b><br>
Benefits<br>
</b><br>
<p>Competitive salary and benefits</p><p>
Training and career development opportunities</p><p>
Supportive and professional kitchen environment</p><b><br>
Disclaimer
</b><br>
This job posting is for a position at a hotel that is owned and operated by an independent franchisee. The franchisee controls all aspects of the hotel&rsquo;s employment practices, including recruiting, hiring, salary, benefits and compensation decisions, and the collection and processing of the personal data that you provide on this website. If you accept this position, you will be employed by a franchisee and not by Hilton. You will not be eligible from compensation or benefits from Hilton. You will be eligible for compensation or benefits only as may be provided to you by the independent franchisee.</div>

Demi Chef de Partie (Syrian) – Levantine Cuisine (Oven & Bread Section) - Franchise

<div><b>Company Description</b><p><br>
&quot;Why work for Accor?<br>
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities.<br>
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/<br>
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS&quot;</p><b><br>
Job Description</b><br>
<ul><li>
The ability to motivate, supervise and be a role model for employees to follow and learn from.</li><li>
The ability to run the day to day operation of any area of the kitchen in the absence of Chef de Patrtie or senior Chef on duty.</li><li>
The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.</li><li>
The ability to distribute work equally to employees and follow up instructions as per hotel standards.</li><li>
The ability to expedite the &ldquo;food pass&rdquo; for a la carte restaurants.</li><li>
The ability to communicate and pass on information and confirm the comprehension of information (conduct kitchen briefings) with staff and ensure a smooth uninterrupted operation and service to our guests</li><li>
The ability to discipline and ensure the quality of employee's work in the absence of a senior Chef.</li><li>
The ability to act as a liaison between the Executive Chef, Executive Sous Chef and other senior Chefs and the line employees.</li><li>
The ability to create, prepare and present menu items and specials as well as recipe preparation and cost calculation.</li><li>
Possesses knowledge of basic butchering, portioning, preparation and storage of seafood, fish, pork, beef, chicken and other types of wild game and variety meats.</li><li>
The ability to prepare stocks and sauces, meats and seafoods.</li><li>
To report in the kitchen at your station at scheduled times regardless of beginning of shift or returning from meal break</li><li>
The ability to follow instruction and work closely with the senior chef, Executive Sous Chef and Executive Chef.</li><li>
The ability to work as directed on station of assignment under the appropriate Chef de Partie or senior chef.</li><li>
To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.</li><li>
To wear uniforms according to Swiss&ocirc;tel standards.</li><li>
The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with Swiss&ocirc;tel established guidelines and standards</li><li>
The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. &ldquo;First in First Out&rdquo; &amp; &ldquo;If you make the mess, you clean it up&rdquo;</li><li>
The ability to follow HACCP guidelines and municipality regulations at all times.</li><li>
The ability to follow clean as you go policy and keep work area clean at all times.</li><li>
The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.</li><li>
The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development.</li><li>
The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels</li><li>
The ability to maintain a cooperative working relationship with fellow employees</li><li>
The ability to perform other tasks or projects as assigned by hotel management and staff</li><li>
The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover SOP</li><li>
The ability to accommodate all food server's requests when possible regarding guest's dietary requirements, personal preference and requests</li><li>
The ability to handle and rotate food according to established procedures.</li><li>
The ability to maintain the work area and equipment in a safe and sanitary manner.</li><li>
The ability to maintain a positive attitude and a professional disposition.</li><li>
The ability to maintain a full line of communication with supervisors and fellow workers and all hotel associates.</li><li>
The ability to prepare and plate items (food orders) received from F&amp;B staff regardless of hand-written or computer printed media in a timely and accurate manner.</li><li>
The ability to work closely with the Chef de Partie or senior chef in preparing mise en place.</li><li>
The ability to check and complete mise en place pars in setting up the station.</li><li>
The ability to turn off all equipment ensuring no safety hazard has been left behind</li><li>
The ability to set up station properly and on time for each service period.</li><li>
The ability to make sure all food is prepared by recipes designated by the Chef de Cuisine or senior chef.</li><li>
The ability to make sure quality and quantity meets our standard.</li><li>
The ability to notify Chef de Cuisine or senior chef of any problems or complaints as when they arise.</li><li>
The ability to not leave your section without doing the final check.</li><li>
The ability to be able to work in another area when needed and take part in cross training when directed.</li><li>
The ability to be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor</li><li>
The ability to all food items for storage must be covered, dated and labelled according established guidelines, standards and checklists.</li><li>
The ability to be able to work unsupervised.</li><li>
The ability to be able to be flexible to the business demands and working hours.</li><li>
The ability to; throughout the working day switch off and clean oven tops, kitchen equipment and work areas as well as all work surfaces.</li><li>
The ability to be able to assist and direct the stewards with the daily cleaning tasks.</li><li>
Follow all kitchen regulations as outlined and directed</li><li>
Swipe in and out has to be done in uniform, not before being changed.</li><li>
Maintain strict adherence to the property's environmental protocols by driving resource efficiency across all functions, particularly through implementing measures for responsible energy and water consumption, reducing waste output, supporting sustainable purchasing decisions, and accurately contributing to required full compliance.</li></ul><br>
<b>
Qualifications</b><ul><li><br>
Experience in catering companies or large scale operations preferred</li><li>Hands-on approach with a can-do work style</li><li>Commitment to delivering exceptional guest service with a passion for the hospitality industry</li><li>Ability to find creative solutions taking ownership for duties and tasks assigned</li><li>Personal integrity, with the ability to work in an environment that demands excellence</li><li>Experience of working with IT systems on various platforms</li><li>Strong communication skills</li></ul><b><br>
Additional Information</b><p><br>
Directly opposite to The Dubai Mall, the iconic Burj Khalifa, 10 minute walk to the Dubai Metro Station and within a few minutes&rsquo; drive to DIFC, World Trade Centre and just 15 minutes&rsquo; drive from Dubai International Airport, Swissotel Al Murooj is located in downtown Dubai, one of the city&rsquo;s favoured destinations for business or leisure.</p></div>

Demi Chef de Partie ( Colleagues Dining)

Explore 206+ Demi chef de partie in United Arab Emirates this January. Find roles across top companies and apply now to boost your career.

206 demi chef de partie jobs IN United Arab Emirates

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Demi Chef de Partie (Syrian) – Levantine Cuisine (Oven & Bread Section) - Franchise

Demi Chef de Partie ( Colleagues Dining)